Get ready to transform your ordinary dinner into a mouthwatering masterpiece that will have your family begging for seconds! This Slow Cooked Beef Stew is not just a meal—it's a culinary journey that promises fall-apart tender beef, rich flavors, and a comforting warmth that hugs your soul. Imagine walking into your kitchen after a long day to the irresistible aroma of a perfectly simmered stew that's been slow-cooking all day, promising a dining experience that's both rustic and gourmet.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper.
- Heat a large skillet over medium-high heat and add a tablespoon of oil. Brown the beef cubes in batches, ensuring each piece develops a deep golden-brown crust. This step helps develop rich flavor.
- Transfer the browned beef cubes to a slow cooker.
- In the same skillet, sauté the chopped onions and minced garlic until softened and fragrant, about 2-3 minutes.
- Add tomato paste to the onions and garlic, stirring to combine and cook for an additional minute to enhance the tomato flavor.
- Transfer the onion-garlic-tomato paste mixture to the slow cooker with the beef.
- Add sliced carrots, diced potatoes, beef broth, dried thyme, and bay leaf to the slow cooker.
- Cover and cook on low heat for 7-8 hours, or until the beef is extremely tender and vegetables are soft.
- Remove the bay leaf before serving.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot in bowls, optionally garnished with fresh parsley.
Tips
- Pat the beef dry before browning to ensure a perfect golden crust that locks in flavor.
- Brown the meat in batches to avoid overcrowding the pan, which can cause steaming instead of proper caramelization.
- Don't skip the step of sautéing onions, garlic, and tomato paste—this builds a deep, complex flavor base.
- Use chuck roast for the most tender and flavorful results, as its marbling helps keep the meat moist during long cooking.
- Low and slow is the key: cooking on low heat for 7-8 hours breaks down tough meat fibers, creating melt-in-your-mouth texture.
- Let the stew rest for 10-15 minutes after cooking to allow flavors to meld and sauce to thicken slightly.
- Fresh herbs like parsley can brighten the final dish and add a pop of color and freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 100mg
